Veggie Nuggets

These veggie nuggets are the perfect kid-friendly addition to any lunch or dinner! They’re easy to make, affordable and a healthy alternative to chicken nuggets.

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Course: Dinner

Cuisine: American

Prep Time: 5

Cook Time: 18

Total Time: 23

Servings: nuggets

40 Katelyn Rausch

Equipment

Ingredients

1 can (15.5 oz) chickpeas drained and dried off
½ cup carrots shredded
¼ cup broccoli florets
1 tablespoon nutritional yeast optional, adds a cheesy flavor
1 egg
½ cup almond flour
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme
¼ teaspoon salt
olive oil optional, for drizzling on top

Instructions

Preheat the oven to 400ºF degrees and line a baking sheet with parchment paper.
Add the drained chickpeas, carrots, broccoli, nutritional yeast, and egg to the food processor. Pulse and blend until the mixture is combined and the carrots and broccoli have broken down. Stopping to scrape down the sides and continue to blend.
Next, mix together the almond flour, garlic powder, oregano, basil, thyme and salt in a small bowl.
Using a spoon or heaping tablespoon, scoop the chickpea mixture into your hands and form the nuggets. Sometimes having slightly wet hands helps the mixture from sticking to you. Depending on preferred nugget size, you’ll have about 12 to 16 nuggets.
Dip the nuggets into the almond flour mixture to coat all over. Place the breaded veggie nuggets onto the prepared baking sheet. Drizzle a little bit of olive oil on top of each nugget (optional).
Bake for about 18-20 minutes, flipping the nuggets over at 10 minutes. The outside of the nuggets will be slightly golden brown when done.
Serve with dipping sauce or let cool completely before storing in an airtight container in the fridge for up to 4 days.

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Nutrition